Lemony Chicken Caesar Salad with Garlic-Parmesan Toasts

Lemony Chicken Caesar Salad with Garlic-Parmesan Toasts
Photo by Scott Phillips

Ingredients

  • ¼ cup freshly grated Parmigiano-Reggiano
  • ¾ cup freshly grated Parmigiano-Reggiano
  • Couple dashes of Tabasco
  • Kosher salt and freshly ground black pepper
  • 1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste
  • 1 tsp. chopped fresh thyme
  • ½ cup extra-virgin olive oil
  • + 10 more ingredients
    • 2 cups thinly sliced leftover roast chicken
    • 1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste
    • 2 tsp. Dijon mustard
    • ½ baguette, cut into eight ½-inch-thick slices on the extreme diagonal so they’re about 6 inches long
    • 1/8 tsp. crushed red pepper flakes
    • 2 Tbs. extra-virgin olive oil
    • 2 Tbs. mascarpone (or cream cheese)
    • 1 lemon
    • ¼ tsp. Worcestershire sauce
    • 1 lb. romaine hearts (about 2 medium), cored, washed, spun dry, and cut in 2-inch pieces

Finely grate about 1 Tbs. zest from the lemon. Squeeze the lemon to get 2 Tbs. juice. In a blender or mini chopper, purée (as much as possible) the lemon juice, Parmigiano, mascarpone, mustard, garlic, and Worcestershire sauce, scraping the sides as needed. While puréeing, drizzle in the oil, slo...

View full recipe at Fine Cooking

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